Bakery-Style Chocolate Chip Muffins | Umami

Ingredients

• 4 Tablespoons unsalted butter (melted and cooled at least 5 minutes, 57g)
• ¼ cup canola oil (may substitute vegetable oil, 60ml)
• 1 cup granulated sugar (200g)
• 1 large egg + 1 egg white (room temperature preferred)
• 1 ½ teaspoons vanilla extract
• ½ cup buttermilk (room temperature preferred)
• 1 ¾ cup all-purpose flour (220g)
• 2 teaspoons baking powder
• 2 teaspoons corn starch
• ½ teaspoon table salt
• 1 cup chocolate chips (I used a mix of mini and regular sized, but you can use either or a combination, 175g)
• ⅓ cup additional granulated sugar, coarse sugar preferred (for topping, 67g)